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Butternut Squash Lentil Stew
Ingredients
  • 1 large onion, diced
  • 1 cup celery, chopped
  • 3 cups butternut squash, cut into ¾ inch cubes
  • 3 cloves garlic, minced
  • 1 ½ teaspoons cumin
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 15 oz can diced tomatoes
  • 2 ¼ cups green lentils
  • 8 cups chicken stock (homemade preferred!)
  • parmesan, for garnish
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